mom's crab imperial
(1 RATING)
This is my Mother's wonderful recipe. I am delighted to share here as she was known as an excellent cook. My parents would sometimes travel to Crisfield, MD just to get crabmeat! Crisfield was once referred to as The Seafood Capital of the United States.
No Image
prep time
10 Min
cook time
25 Min
method
Bake
yield
Ingredients
- 1 pound jumbo lump crabmeat
- 4 tablespoons butter, melted
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon coleman's dry mustard
- 1/4 teaspoon old bay seasoning
- 3/4 teaspoon worcestershire sauce
- 1/4 cup milk
- 3/4 cup mayonnaise
- 1 tablespoon minced green pepper
- 1 tablespoon minced pimentos, drained well
How To Make mom's crab imperial
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Step 1Carefully go over crabmeat for any shells being careful not to break up the lumps. Set aside.
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Step 2In a small pan, melt butter. Stir in flour, salt, pepper,dry mustard, and Old Bay seasoning. Add milk to make your cream sauce base. Remove from heat and add mayonnaise the Worcestershire sauce.
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Step 3In a medium bowl, add the cream sauce along with the chopped green pepper and pimentos. Stir well. Carefully fold in the lump crabmeat.
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Step 4Grease a casserole dish and gently add the crab mixture. Optional is a buttered bread crumb topping.
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Step 5Bake in a preheated 375 degree oven for about 20 or 25 minutes depending on the oven. The top should be a light golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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